Angel Hash Salad - cooking recipe

Ingredients

2 Tbsp. cornstarch
1/4 c. sugar
1 c. pineapple juice (add water to fill up)
2 egg yolks
1 c. heavy cream, whipped
2 1/2 c. (No. 2 can) pineapple tidbits, drained
1/4 lb. marshmallows, cut
6 sliced bananas (less if desired)

Preparation

Combine the cornstarch and sugar.
Add the pineapple juice and egg yolks; cook until thick, stirring constantly.
When mixture starts to boil on sides, lower heat.
Fold in the whipped cream, then fold in the pineapple tidbits and marshmallows.
Chill overnight.
Just before serving, add the sliced bananas.
Mix well.